Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-03-30 DOI:10.3989/gya.1010202

A. Mnari Bhouri, H. Ghnimi, Z. Amri, N. Koubaa, M. Hammami

引用次数: 1

Abstract

The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.

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突尼斯石榴皮提取物在加热条件下对玉米油氧化稳定性的影响

研究了石榴皮提取物(PPE)对玉米油加热过程中氧化稳定性的影响。氧化后测定过氧化值(PV)、对茴香胺值(p-AV)、游离脂肪酸值(FFA)、共轭二烯(CD)、共轭三烯氢过氧化物(CT)和计算总氧化值(TOTOX)。对各油样加热前后的多酚(TPC)、邻二酚(TOPC)含量及抗氧化活性进行了测定。PPE对脂质氧化有明显的抑制作用。与对照和BHT值相比，将样品加热8小时，并补充PPE至1000ppm的水平，导致所调查指数的最显著下降。由此可见，PPE具有延缓氧化的抗氧化活性，可用于食品工业中防止和减少油脂的变质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality